Start by preparing the cakes .
This amount of dough serves 2 main forms of 30cm in diameter .
The molds must have the bottom lined with parchment paper and the sides greased with butter and sprinkled with flou .
Preheat the oven to 180 º C.
Beat the sugar with the melted butter until a whitish and fluffy mix .
Add the eggs one a time, beating between each egg.
Add the sifted flour, baking powder, and orange zest and fold with a spatula.
Divide the batter between the two forms.
Put them in the oven for 30-40 minutes or until a toothpick comes out clean.
Let cool about 5 minutes before unmolding.
Set aside.
To prepare the curd , first beat the eggs with the sugar. You can do it manually with a whisk.
Add the lemon juice and mix.
Bring a saucepan with water to a boil .
Put a metal bowl with the previous preparation over the boiling water, but without direct contact.
Keep mixing until the mixture begins to thicken ( about 10 minutes or up to 71 º C ) .
Remove from heat , add the lemon zest and butter and mix until the butter is completely incorporated
Place a sheet of cling film over the curd , in direct contact with the surface to prevent a membrane showing up.
Returning to the cake …
Cut the lower base , in order to remove the central top that usually grows in the oven.
Spread the raspberry jam , arrange the strawberries cut into large pieces and cover with the curd .
Place the other half over. You can choose not to remove the center top from this half.
Top with the remaining curd and arrange with the strawberries.